INGREDIENTS

Serves 4

filo pastry

spinach

396g medium-firm tofu

1/2 cup green pesto (click here for homemade recipe)

nori sheet x 1

lemon

beetroot (jar)

dash of dairy-free milk

METHOD

Pep it –

Tofu : Slice into 4 even pieces. Drizzle the beetroot juice over each piece, front and back, leaving it for about 10 mins to marinate.

Taking one sheet of nori, cut this into the same size and shape as the tofu.

Meanwhile lay out your pastry (one sheet). Add the spinach, then nori piece, then the ‘salmoned tofu’. Add a little salt and pepper and if you like a squeeze of lemon and top off with about two teaspoons of the flavourful homemade green pesto.

Fold the pastry over the newly made stack and roll until its all contained as a parcel.

Brush with a little dairy-free milk, this helps the pastry really crisp up.

Cook for about 20 minutes at 400F/180 fan/gas mark 6, until the pastry is golden brown.

This recipe is so quick and easy as a lunch meal or if you’re having a few friends over it looks very impressive on a serving platter.

Equipment:

Knife, cutting board, spoons, serving plate, oven.

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TASTY TIPS

This meal is so low calorie and perfect if you’re on a weightloss journey. It’s really impressive if you’re having people over and you could make this one long style pastry parcel as a centerpiece.

This goes great with fries and vegan garlic mayo. Equally, you can enjoy with a salad as a lunch option and kept it really light.

The homemade pesto really makes this dish. Its such a rich flavor and really adds a depth of flavor. Check out our homemade pesto recipe by clicking here.

Enjoy xxx